Meat, Poultry, Fish Pre-Lab PDF

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Pre Lab Answers to questions for Meat, Poultry & Fish Lab ...

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Kiana Lashley Meat, Poultry & Fish Pre-Lab NTDT201 5/3/18 Unit 3/4/5, p. 38, Q# 1 - 5; p. 51 - 52, Q# 1 – 4

1. Wholesale cuts are cuts of large animal carcass that are divided into retail cuts. These cuts are: chuck, rib, short loin, sirloin, and flank, brisket, fore shank, short plate, and round cuts. Retail cut from chuck is chuck roast, from rib is rib steak, from short loin is tenderloin, from sirloin is top loin steak, from round is cubed steak, from flank is flank steak, from short plate is short ribs, from brisket is corned beef, and from fore shank is stew meat. You can use dry heat method, moist heat, or microwave which is not the best way to cook meat, unless for reheating or defrosting. 2. Rare beef internal temperature is 140 degrees F, for medium it is 160 degrees F, and for welldone beef it is 170 degrees F. 3. There are eight different types of grades for beef, but the top three are prime, choice, and select. Choice has 5-20% less fat than select, but they are both used widely by consumers. Lean meat has less fat and fewer calories. 4. The active ingredient in commercial tenderizers is enzymes. Commercial tenderizers add external treatments such as salt, enzymes, acids or mechanical methods like grinding or pounding. 5. Marbling is adding more fat to the meat to give it taste. Marbling increases thee tenderness of the meat.

6. Broilers, fryers, roasters, capons, and Cornish game hens are recommended for dry-heat cooking methods. The five poultry dishes that use dry-heating methods are roasting, baking, broiling, grilling, and frying. 7. Braising, stewing, and poaching are moist-heat methods. Moist-heat methods are usually used to bring variety in cooking poultry. You can still use chicken, turkey and there are other types of birds that would cook better in moist-eat than dry-heat. 8. Dark meat has more fat, calories and iron than white meat. 9. 165 degrees F is the minimum temperature to cook poultry for at least 15 seconds, the old temperature used to be 180 degrees F to cook poultry. The reason temperature for poultry is higher than beef and fish is because most contain microorganisms that can cause salmonella, so the poultry should be cooked well because ¼ chickens in the US carry those microorganisms that can cause diseases....